- 4 cups milk
- 2 cups sugar
- 3 cups cold strong brewed coffee
- 1 pint heavy whipping cream
- 2 teaspoons vanilla extract
- In a Dutch oven, heat milk to 175°. Stir in sugar until dissolved; cool. Transfer to a 3-qt. freezer container. Stir in the coffee, cream and vanilla. Cover and freeze for 4-5 hours or until mixture is slushy. Beat with an electric mixer until smooth. Freeze until firm. Remove from the freezer 30 minutes before serving. Yield: 12 servings.
Originally published as Coffee Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p222
This recipe pairs well with a sweet white wine.
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